New Baker Hacks: Upside-Down Method for Straight Edges

Hello, friends! This post is going to be all about how to use the upside-down icing method to get a crisp top edge on your cake. I made this particular cake for Easter, and although I’m not totally proud of my smoothing ability, it definitely does have some sharp edges. It is extremely easy to do, so I want to hurry up and get this mini tutorial out here for you so you can use it on your future cakes!

I don’t know about you, but the top edge of my cakes has always been the hugest pain in the behind for me. It either looks lumpy, or I go too far scraping it and the cake is exposed, forcing me to ice it all over again and re-scrape. I’m never happy with it.

If you’re looking for a nice, crisp, and smooth edge to the top of your cake then look no further, because this is the best method I’ve found so far. It only adds a few more minutes to your decorating time but the end result is so worth it.

Step 1: Take a piece of cardboard and wrap it in a sheet of parchment paper, securing it with tape or a stapler. Plop a big blob of buttercream on there and smooth it out until it is about 1/4 of an inch thick. Put your first cake layer down on top of the buttercream. In the end, this will be the TOP of our cake.


Step 2:   Build up your cake layers like normal, and if you add any dowels for stability make sure stop before you reach that bottom layer of buttercream. Scrape around the perimeter of the cake, removing excess buttercream. Freeze this baby for like 15 minutes to set the icing!

Step 3: And of course I did not take a picture of this, but ice your cake per usual–including the “top” that will really end up being the bottom. Place your cake board on top of your cake and put it back into the freezer for another 10-15 minutes.

Step 4: Take your cake out of the freezer and, using a knife, cut the parchment paper around the cake. When you flip it over the cardboard should come right off, but a patch of parchment will remain. Peel it off and you’re good to go.


crumb coated easter cake

Not going to pretend that this is the best buttercream smoothing I’ve ever done, but my edge sure looks crisp! Pretty soon I will  be sharing a double drip tutorial that will help you take this technique to the next level. Drip, you say? You’ll see!

Stay tuned for future posts on how to achieve this springtime cake!

Until next time <3

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